What are the morphological characteristics of tea plants, and what are the forms of tea utilization?

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China not only has a complete range of tea, but also has a large number of high-quality tea. In addition to the various elegant and chic names, tea leaves also have different shapes, which can be described as a variety of shapes. Tea can be divided into the following categories according to its morphology:

1.Strips of tea.

The shape is a long strip of tea, and there are many tea leaves in this shape, such as: Jin Jun Mei in black tea, strip red hair tea, Gongfu black tea, small black tea and leaf tea in red broken tea, etc.;

Fried green, roasted green, special treasure, Zhenmei, special needle, rain tea, Xinyang Maojian, Lushan clouds and fog in green tea; Black hair tea, Xiangjian tea, Liubao tea, etc. in black tea; Narcissus, rock tea, etc. in green tea.

2.Screw-shaped tea.

The tip of the tea strip is twisted into a screw-shaped tea leaf, such as Tieguanyin, Sezhong, Oolong, etc. in green tea.

3.Curly strip tea.

The shape is a tight and thin curly tea leaf, such as Dongting Biluochun, Duyun Maojian, Gaoqiao Yinfeng and so on in green tea.

4.Needle-shaped tea.

The shape is similar to the needle-like tea leaves, such as the Junshan silver needle in yellow tea; Baihao silver needles in white tea; Nanjing Yuhua tea, Anhua pine needles and so on in green tea.

5.Flat tea.

Tea leaves with flat and straight shapes, such as West Lake Longjing, Qigun, Dafang, etc. in green tea.

6.Pointed tea.

Tea leaves with slightly pointed ends on both sides of the appearance, such as the Taiping Monkey Kui in green tea.

The use of tea by human beings has generally developed from vegetable food to medicinal use, and gradually evolved into ordinary beverages. In fact, in each historical stage, there may be many forms of human use of tea, for example, today tea is mainly used as a drink, but there are also tea used as medicine, food and sacrifices, and the division of the use of tea is not absolute.

One. Edible stage In primitive societies, humans hunted animals and foraged plants for food in the wild, and tea was also discovered and utilized by humans as one of the plant foods**.

The Kino people living in the southwest border of our country still retain the habit of eating green leaves of tea trees, while the Dai, Hani, Jingpo and other ethnic groups have the tradition of processing fresh leaves into "bamboo tube tea" as a dish.

When processing bamboo tube tea, it is to first put the fresh leaves in the sun or put them in the pot to soften, so that the leaves become soft, and then put them into the bamboo tube after kneading, so that the tea leaves are slowly fermented in the bamboo tube, after two or three months, the tea leaves in the tube turn yellow, split the bamboo tube, take out the tea leaves to dry, add sesame oil to soak, and eat them as vegetables.

The ethnic minorities in Yunnan still have the habit of pressing the green leaves of the tea trees that have been dried in the stalls in clay pots and leaving them for a period of time to make them "with tea".

These ancient folk customs reflect the way tea was first used by humans. "Yanzi Spring and Autumn" recorded: "When the fruit is like Jinggong, eat the rice of detached millet, and burn three yi, five eggs, and tea vegetables.

Yanzi was born in the Spring and Autumn Period, and tea was a vegetable soup made from tea leaves, indicating that tea was used as a vegetable at that time.

China is the homeland of tea, and after a long historical journey, tea has now taken root all over the world, and tea has become one of the three major non-alcoholic beverages that have swept the world. As the birthplace of tea, every Chinese is proud.

Today, I would like to share with you a brief history of Chinese tea and have a better understanding of Chinese tea.

Take advantage of the three stages of tea.

1. Medicinal. The discovery and use of tea can be traced back to the primitive period, China's first drug monograph "Shennong's Materia Medica" has "Shennong's taste of herbs", 72 poisons are encountered every day, and they have to be solved. "Tea is used for medicinal purposes, chewed raw and taken internally, cleared away heat, and applied externally to reduce inflammation and detoxify.

2. Eat. From raw chewing to boiling, tea leaves can be boiled with grains "tea porridge", "soup seal", or boiled, scooped up, and seasoned. Today, the Kino people in Yunnan still have "cold tea vegetables".

3. Drink. Drinking comes from eating, from eating to drinking, it is out of the pursuit of the original taste of tea. In modern times, there is still the custom of eating tea, and the pastoral areas mix tea with milk to drink together, and the ethnic minority areas have tea and oil tea.

(1) Hygroscopicity:

Because there are many hydrophilic components in tea, such as sugars, polyphenols, proteins, pectins, etc. At the same time, tea is a porous tissue structure, which determines that tea has strong hygroscopicity. In order to prevent the increase of tea moisture, it is necessary to control the relative humidity of the warehouse.

According to the test of relevant units, the equilibrium moisture of tea is directly proportional to the relative humidity. When the relative humidity is 40, the equilibrium moisture of the tea is 60, the equilibrium moisture of the tea is 70, the equilibrium moisture of the tea is 80, the equilibrium moisture of the tea is 12, the relative humidity is 90, the equilibrium moisture of the tea is 17. From the above change data, it can be known that the relative humidity of tea storage should be controlled within 60 70.

2) Ageing:

Generally, the quality of red and green tea gradually deteriorates with the extension of storage time, such as gray color, reduced aroma, dark soup color, and bland taste. This change is often referred to as "aging". It is a combination of changes in composition.

The most important reason why tea leaves age is the result of oxidation. First of all, due to the change of phenols, some of the components are oxidized from water-soluble to insoluble compounds, which causes the soup to be dark and dull, and the aromatic substances lose their aroma due to oxidation, so that the aroma of tea is reduced, and the lipid components are hydrolyzed to produce free fatty acids, and then oxidized and hydrolyzed, which will form a "stale taste". These changes are more pronounced in green tea.

There are many factors that promote the aging of tea, such as the increase of water content, the increase of humidity, the lack of strict packaging, long-term contact with air or sun exposure, etc., which will significantly accelerate the aging of tea.

3) Flavor absorption:

The ability of tea to absorb peculiar smells is caused by the porosity of palmitic acid, dilute terpenoids and other substances contained in tea and its tissue structure. It is according to the characteristics of tea that people consciously use it to make all kinds of flower tea on the one hand, so as to improve the drinking value, and on the other hand, it is strictly forbidden to store and ship tea together with peculiar smell and toxic items, so as to avoid making tea taste and pollution.

From a botanical point of view, the growth of tea plants is generally divided into four growth periods, namely the seedling stage, juvenile stage, adult stage, and senescence stage of tea trees.

1. Seedling stage: refers to the time from the germination of tea to the unearthing of tea seedlings, and the first growth stop.

2. Juvenile stage: refers to the time from the first Hu re-cracking growth to the first flowering and fruiting.

3. Adulthood: refers to the period from the first flowering and fruiting to the first natural renewal.

4. Senescence period: refers to the time when the tea tree changes from vigorous growth to senescence and even the death of the tea tree.

Tea cultivation and management techniques.

1. Planting technology.

Land preparation and fertilization: During the growth period of tea trees, the requirements for the land are high, and the soil must have sufficient fertility, so it is necessary to do a good job of ploughing. Before planting, it should be ploughed twice, the first ploughing depth is about 10cm, and the well-rotted organic fertilizer should be applied appropriately.

The depth of the secondary ploughing should be about 40cm, and exclusive fertilizer should be applied at this time. At the same time as ploughing, when it is found that there are weeds, stones and other debris in the land, it must be cleaned up, so as not to affect the absorption of nutrients by the tea trees in the later stage.

Seedling planting: When planting tea trees, seedlings will be selected at the same time, and there are many varieties of it, which should be selected according to the size of the planting area. In general, if you plant less than 50 acres, you should not plant more than 3 types, but if you plant more than 50 acres, you can choose 4 types.

According to different planting times, the planting ratio should be 1:1:1.

When transplanting seedlings, the root system should be partially soiled, which can improve the chance of survival. When planting, it is necessary to put the afternoon grass at the root position, which can help the tea tree grow better, and it will not be cold, if the temperature can be guaranteed at this time, then it will grow very well later.

Second, post-management.

Tea trees have a short root system and are not very resistant to drought, so they need to ensure that they have enough water. Especially in the summer, it is necessary to water frequently, and do not let the water accumulate in the taxi. When watering, you should water in the middle of each tea tree, do not pour water from the top down, watering in the middle can allow the water to reach the root position, so that the tea tree can better absorb water.

Fertilization should be carried out in small quantities many times, it is recommended to use mixed fertilizers, such as organic fertilizer, trim microelement fertilizer, a single use of a certain fertilizer, the nutrients obtained by tea trees are not comprehensive, and the time of fertilization should also be selected, which can be carried out 3 days before picking.

What are the basic characteristics of tea tree leaves.

1. Characteristics of the tea tree.

Tea tree is a perennial evergreen woody plant, which is composed of several parts such as stem, leaves, flowers, fruits, seeds, and roots.

a) The stems of the tea plant.

The stem of the tea tree refers to the ground growth part of the tea plant, including the main trunk, branches, and new branches formed by the growth of the year. Because of its different branching characteristics, it can be divided into three types: semi-arbor type (small arbor type), arbor type and shrub type.

1. Semi-arbor type tea tree (small arbor type).

The main trunk of semi-arbor tea tree is obvious, and the trunk and branches are easy to distinguish, but the branches are close to the ground, which is the main cultivated tree species in China.

2. Arbor type tea tree.

The main trunk of the arbor type tea tree is tall, and the main trunk, side branches and branches are obvious, and most of them are wild ancient tea trees. It mainly grows in Yunnan, Guizhou, Sichuan and other places, and is generally more than 10 meters tall and has a thick trunk diameter.

3. Shrub-type tea tree.

The main trunk of shrub tea tree is short, the main trunk and branches are not obvious, and the branches are dense, which is the main cultivated tree species in China.

b) The buds of the tea tree.

The buds of the tea tree are divided into two types: vegetative buds (also known as leaf buds) and flower buds, and the vegetative buds are divided into branches and leaves after development. Vegetative buds are divided into definite buds and adventitious buds due to different growth parts. The fixed bud grows on the top of the branch (also known as the apical bud) and the leaf axils (also known as axillary leaves) of the tea plant, and the apical bud is thicker than the axillary bud.

Adventitious buds grow at the internodes or rhizomes of branches, and when the branches are damaged, adventitious buds can germinate and grow into new branches. The flower buds develop into flowers. Germination is the development of flowers.

Tea buds can be divided into spring buds, summer buds and winter buds due to different germination seasons. Spring buds are formed in the spring and develop and grow in the summer; Summer buds form in summer and grow and develop in autumn; Winter buds form in the winter and grow and develop in the spring of the following year.

c) Tea tree leaves.

The leaves of the tea tree are evergreen, and the tea tree has both old and new leaves at the same time, and the new young leaves are the raw materials for making tea, and the back of the buds and young leaves are hairy.

Tea is a reticular vein, there is an obvious main vein, the main vein is divided into side veins, the number of lateral veins is mostly 7-10 pairs, the main veins are obvious, the back of the leaves, the leaf veins are convex, the lateral veins extend to a third of the edge and bend upwards to connect with the upper lateral veins, forming a closed reticular system. The edges of the tea leaves are distinctly serrate, and the number of teeth is generally 16-32 pairs.

d) Flowers of the tea tree.

The flowers of the tea tree are hermaphroditic flowers, which belong to cross-pollinated plants, and its flowers are insect-borne flowers. Flower buds are formed in mid-June and are in full bloom from October to November, with white pairs and only a few pale red.

e) Seeds of the tea plant.

It takes about a year and a half for the formation of tea trees from flower buds to seed maturity, and generally the seeds mature around mid-October, when the flowers and fruits of tea trees coexist.

6) The roots of the tea tree.

The roots of the tea tree are composed of taproots, lateral roots, fine roots and root hairs, and are deep-rooted plants. The taproot of the tea tree is generally 70-80 cm in length, and the root width of the young tea tree is generally proportional to the crown, the root width of the tea tree in the prime of life is larger than the crown, and the root width of the old tea tree is smaller than the crown.

The leaves of the <> tea plant are characterized by leathery, oblong or oval, generally 4-12 cm long, 2-5 cm wide, the apex obtuse or sharp, the base wedge-shaped, shiny above the leaves, pubescent or pubescent below the leaves, 5-7 pairs of lateral veins, serrated edges, petioles 3-8 mm long, pubescent.

Hello, the botanical characteristics of tea are the stem of the tea tree The stem of the tea tree refers to the ground growth part of the tea tree, including the main trunk flushing, branching and new branches formed by the growth of the year. Because of its different branching characteristics, it can be divided into three types of scattered holes: semi-arbor type (small arbor type), arbor type rental wax and shrub type tea tree.